Tom kah kai (chicken coconut soup) #2
Yield: 1 Servings
Ingredients:
- 8 oz Chicken; * see note
- 5 Thin slices galanga; siamese
- 2 Fresh lemon grass; 1" pieces
- 5 sm Green chilies; crushed
- 7 Kaffir lime leaves; shredded
- 12 Cilantro sprigs; shredded
- 2 Green onions; finely chop
- 2 c Coconut milk
- 2 c Chicken broth
- 1/4 c Fish sauce
- 1/4 c Lime juice
Instructions:
Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot bring chicken broth to a boil and add chicken lemon grass kaffir lime leaves and sliced galanga. Bring to a boil. Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve. This recipe from the Thai House in San Diego--Jo Merrill
